Corned Beef Sinigang is a tasty twist on the classic Filipino sinigang. This sour soup is comforting, full-flavored, and goes perfectly with steamed rice—featuring savory chunks of corned beef simmered in a tangy tamarind broth.
I keep cans of Spam luncheon meat and corned beef in my pantry for quick meals. While we try to limit processed foods, these canned items are convenient when dinner needs to be ready fast.
Besides the usual ginisa with potatoes and onions, canned corned beef transforms well into frittatas and works in pasta sauces and soups such as nilaga and this sinigang. The salty, cured beef pairs surprisingly well with the sour tamarind broth, creating a balanced, satisfying dish.
This variation of sinigang is quick to prepare because it uses canned corned beef—there’s no long simmering required as with fresh beef or pork cuts. It’s ideal for busy weeknights when you want something warm and filling without a lot of fuss.
Ingredient notes
- This recipe is written for canned corned beef for convenience. If you prefer fresh corned beef brisket, cut it into 2-inch pieces, cover with water, and simmer for 1½–2 hours until fork-tender, then add the vegetables and season with tamarind to taste.
- I used bok choy and radish, but you can also add kangkong (water spinach), yard beans, okra, gabi (taro), or eggplant depending on what you have on hand.
- I used a tamarind soup base mix to simplify the process. To use fresh tamarind, simmer tamarind pods in about 1 cup of water until soft, press the softened pulp through a colander into a bowl, discard seeds and skins, then add the pulp to the soup and adjust seasoning.
- If you like a touch of heat, add one or two finger chilis (siling haba).
Cooking tips
- Use chunky corned beef and break it into large pieces so the meat stays textured in the soup. Stir gently and sparingly.
- For extra flavor, substitute rice-washing (the starchy water from rinsing rice) for plain water when making the broth.
Serving suggestions
Serve Corned Beef Sinigang as a main course or as a hearty side soup with steamed rice. Offer a small dish of spiced fish sauce for dipping or to drizzle over the rice for added flavor.
Storing leftovers
- Let leftovers cool completely before storing in an airtight container. Keep refrigerated for up to 3 days.
- Reheat gently in a saucepan over medium heat until it reaches 165°F (74°C) or until steaming hot.
Different kinds of sinigang
Sampaloc (tamarind) is the most common souring agent for sinigang, but many other fruits and ingredients work well—green mango, calamansi, guava, kamias, and even watermelon can be used to create different flavor profiles.
- Salmon Belly Sour Soup with kamias
- Shrimp Sinigang with calamansi
- Bulanglang (vegetable and fish soups)
- Sinigang na hito sa miso (catfish with miso)
- Sinigang na baka sa bayabas (beef with guava)
Another delicious corned beef recipe
Corned Beef Spaghetti is an easy, budget-friendly Filipino pasta dish made with corned beef in a slightly sweet sauce. It’s a family favorite that pairs well with the sinigang if you want another way to use corned beef.
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Corned Beef Sinigang
Ingredients
- 5 cups water
- 1 small onion, peeled and quartered
- 2 Roma tomatoes, quartered
- 1 tablespoon fish sauce
- 1 6-inch radish, peeled and cut into 1-inch slices
- ½ package tamarind soup base mix (about 0.70 oz)
- 2 bunches bok choy, ends trimmed
- 1 can (11.5 oz) chunky corned beef
- salt to taste
Instructions
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In a soup pot over medium heat, combine water, onion, and tomatoes. Bring to a boil.
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Add radish. Reduce heat and cook 3–5 minutes, until tender-crisp.
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Stir in the tamarind soup base mix until dissolved.
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Add bok choy and cook about 1 minute.
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Add corned beef and gently break it into large chunks with a spoon. Cook 2–3 minutes until heated through.
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Season with salt to taste and serve hot.
Notes
- Use rice-washing instead of plain water for added richness in the broth.
- For spice, add finger chilis (siling haba).
- Choose chunky corned beef and break it into large pieces to keep texture in the soup; avoid over-stirring.
Nutrition Information
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Carbohydrates: 7g
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Protein: 13g
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Fat: 12g
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Sodium: 1381mg